Comfort Food Fast: Chicken Noodle Soup in the Pressure Cooker

Ingredients for Chicken Noodle Soup

Basic Ingredients

• 2 boneless, skinless chicken breasts (or thighs)
• 1 cup carrots, sliced
• 1 cup celery, sliced
• 1 small onion, diced
• 3 garlic cloves, minced
• 6 cups chicken broth (low sodium)
• 1 ½ cups egg noodles (or any preferred pasta)
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon dried thyme
• 1 bay leaf
• Fresh parsley for garnish

Optional Enhancements

• ½ teaspoon turmeric for color and flavor
• ½ teaspoon paprika
• A squeeze of lemon for brightness

Full Recipe for Chicken Noodle Soup in the Pressure Cooker

Step-by-Step Instructions

1. Sauté Aromatics:

Set the pressure cooker to “Sauté” mode. Add olive oil, then onions, carrots, celery, and garlic. Cook until softened, about 3–4 minutes.

2. Add Chicken and Broth:

Place chicken pieces on top. Pour in chicken broth. Add thyme, bay leaf, salt, and pepper.

3. Pressure Cook:
   • Lock the lid and set the cooker to High Pressure.
   • Cook for 8 minutes.
4. Quick Release and Shred:

Perform a quick pressure release. Remove the chicken, shred it with two forks, and return it to the pot.

5. Cook Noodles:

Set the cooker to “Sauté” again. Add noodles and cook for 5–6 minutes until tender.

6. Finish and Serve:

Adjust seasoning if needed. Garnish with fresh parsley before serving.

Preparing in Parts

Prepping Ahead

You can prepare the broth base (without noodles) and refrigerate for up to 3 days. Add fresh noodles when reheating to avoid sogginess.

Freezing

Freeze the soup base separately. When ready to serve, thaw, bring to boil, and add fresh noodles.

Cooking Temperature and Time Guide

Setting	Temperature Approx.	Cooking Time
High Pressure	~240°F (116°C)	8 minutes
Sauté Mode (Browning)	~300°F (149°C)	As needed
Noodle Cooking	Boiling (Sauté)	5–6 minutes

The beauty of the pressure cooker is cutting down traditional soup-making from hours to minutes!

Spices and Seasonings for the Perfect Soup

From my professional kitchen experience:

• Thyme is essential for traditional flavor.
• Turmeric adds vibrant color and a subtle earthy taste.
• Paprika brings slight warmth without overwhelming the delicate broth.
• I always finish with fresh parsley to freshen the flavors.

Taste and adjust — every broth behaves differently!

Nutritional Information

Here’s the nutritional breakdown per serving (makes about 6 servings):

Nutrient	Amount
Calories	~230 kcal
Protein	18g
Fat	7g
Carbohydrates	22g

For a lighter version, check below!

How to Make a Diet-Friendly Chicken Noodle Soup

Light Variations

• Use chicken breast exclusively to cut fat.
• Skip olive oil and sauté with a splash of broth.
• Swap egg noodles for whole wheat or vegetable noodles.
• Increase veggies to bulk up the soup without adding calories.

I’ve often served a “diet” version at lunch events, and it always disappears first!

First and Second Course Ideas with Chicken Noodle Soup

First Course (Light Soup Starter)

Serve a small cup of this soup before a richer main course, like roasted meats or vegetarian bakes.

Second Course (Full Meal)

Add more shredded chicken, double the noodles, and pair with a rustic bread slice for a hearty main course.

I’ve found that guests love both options depending on the weather and occasion.

Different Cooking Methods for Chicken Noodle Soup

Microwave

• Reheat small portions gently.
• Not recommended for cooking raw ingredients.

Slow Cooker

• Assemble ingredients and cook on Low for 6–8 hours or High for 3–4 hours.

Multicooker

• Use “Pressure Cook” for 8 minutes like above.
• Alternatively, “Slow Cook” mode works well.

Stovetop

• Sauté veggies, simmer broth and chicken for 45–60 minutes, add noodles last 10 minutes.

Oven

• Use a covered Dutch oven at 300°F (150°C) for 1.5–2 hours.

Clay Pot

• Cook low and slow in a traditional way, similar to slow cooker timings.

Key Mistakes to Avoid

• Overcooking the noodles — they turn mushy fast!
• Adding salt too early — broth concentration under pressure can make it too salty.
• Forgetting to cut uniform vegetable pieces for even cooking.
• Using store-bought rotisserie chicken without adjusting salt levels.

I’ve seen many beginners make these errors; now you won’t!

Perfect Garnishes and Side Dishes

Based on my serving experiences:

• Parsley, lemon slices, cracked black pepper as toppings.
• Grilled cheese sandwiches, garlic bread, or buttery crackers as sides.
• A simple green salad adds refreshing contrast.

FAQ — 15 Common Questions Answered Based on My Experience